This E.A. from Fundação Eugénio de Almeida, dating back to 1992, is a wine you can genuinely enjoy on a regular basis – relaxed, certainly, but with a touch of heritage. The granite terroir of the Alentejo imparts a wonderfully vibrant acidity (5.1 g/l), beautifully offsetting its light body, largely thanks to the Antão Vaz, Arinto and Roupeiro grapes. Enologist Pedro Baptista and Duarte Lopes oversee a fermentation at 16°C, culminating in a tartar and protein stabilisation. A lovely match for grilled fish or seafood – nothing too fussy, you understand.
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